crêpes sucrées stuffed with fresh berries & mascarpone.

Although I had visited Paris, I never ate one single crepe while I was there. I know, I know. I figured I would attempt these thin french pancakes, to see what all the rage was about. The only time I recall eating crepes was when my uncle George ( who is French) would make them for breakfast in Syracuse. I was younger so I’m sure I thought it was just a lousy unfluffy pancake. Ah, but I was wrong. Although I was a bit nervous on how I was going to perfect the art of making a crepe, I dove right in, hot pan in front of me. The trick is to make the batter and refrigerate it for one hour prior to using. Also, when placing the butter on the hot pan, use a paper towel to soak up any remnants of remaining butter. They came out light, thin and totally freaking delicious. Shawn and I cooked up a lovely brunch this past Saturday and we had a special guest, Andrea, join us. Once the mimosas were poured, I got cracking on the crepes. The french got it right. Freshly picked lilacs, a lovely playlist, sun pouring through the skylight, fresh squeezed orange juice and good company allowed this saturday brunch to be perfect.

Ingredients

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan

Directions

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

( Obviously I used the Sweet Variation)

Recipe: Alton Brown

Mascarpone Filling:

• 8 oz of mascarpone
• lemon zest
• 1 tsp vanilla
• 2 tbs sugar
• juice of 1/2 a lemon

Combine all ingredients and whisk until smooth.  Use about 2 tbs of mixture and spread evenly on open crepe. Stuff with berries and roll. I served mine with a sprig of fresh peppermint. Oh la la. 

Sidenote: I strongly urge you to use organic berries. I typically only buy organic dairy and produce but the taste difference is truly enormous when it comes to fleshy fruits. 

Just saying.

And yes, I am a cheese ball.

20 April 2010